Creamy Pesto Chicken Pasta with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Asparagus

Enjoy a delightful dinner featuring tender grilled chicken breast tossed with al dente whole wheat pasta in a creamy pesto sauce, complemented by crisp roasted asparagus. This well-balanced meal offers a burst of vibrant flavors and textures, making it both nourishing and satisfying.

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NUTRITION

449kcal
Protein
47.2g
Fat
17.1g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 tbsp Pesto Sauce

2 tbsp Low-Fat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and trim the asparagus; toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic, then grill or pan-sear over medium heat for 5-6 minutes per side until fully cooked.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small bowl, combine the pesto sauce with low-fat Greek yogurt to create a creamy sauce.

  • 7

    Slice the cooked chicken into strips and toss with the pasta and creamy pesto sauce.

  • 8

    Plate the pasta and chicken mixture, then top with the roasted asparagus. Adjust seasoning as desired and serve warm.

Creamy Pesto Chicken Pasta with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Pesto Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Asparagus

Enjoy a delightful dinner featuring tender grilled chicken breast tossed with al dente whole wheat pasta in a creamy pesto sauce, complemented by crisp roasted asparagus. This well-balanced meal offers a burst of vibrant flavors and textures, making it both nourishing and satisfying.

NUTRITION

449kcal
Protein
47.2g
Fat
17.1g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 tbsp Pesto Sauce

2 tbsp Low-Fat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and trim the asparagus; toss with olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic, then grill or pan-sear over medium heat for 5-6 minutes per side until fully cooked.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small bowl, combine the pesto sauce with low-fat Greek yogurt to create a creamy sauce.

  • 7

    Slice the cooked chicken into strips and toss with the pasta and creamy pesto sauce.

  • 8

    Plate the pasta and chicken mixture, then top with the roasted asparagus. Adjust seasoning as desired and serve warm.